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Analysis of wine by modern analytical methods
Škařupa, Přemysl ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
This work is dedicated to the analysis of wines using modern analytical methods. The theme is divided into two chapters. The first part deals with the chemical composition of wine from major components to the elements in trace amounts. The second part gives an overview of the most important modern analytical methods used for analysis of individual compounds in the wine and evaluated these methods in term of various parameters.
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Analysis of selected nutritional parameters in the new varieties of gooseberries
Nováková, Jana ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
Diploma thesis deals with the new varieties of gooseberries. The theoretical part characterizes gooseberry from a biological point of view, what is the content of healthful nutrients and states food technology aspects. Furthermore, the theoretical part deals with the main parameters examined nutrition: vitamin C, anthokyanům and antioxidant activity. In the experimental part was measured both weight solids content and soluble solids. Vitamin C was measured by HPLC, anthocyanins using a pH differential method and for antioxidant activity determination was selected method by Kanedy known also as DPPH.
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Hormones in waste waters
Petrušová, Pavlína ; Vávrová, Milada (referee) ; Čáslavský, Josef (advisor)
This bachelor thesis gives the overview of waste water contaminants of steroid hormones type. A short description of these compounds and of their physical-chemical properties is given and sources of these substances in the environment are characterized, as well as their impact on organisms The fate of these compounds and methods used for their isolation from environmental compartments methods of their final analysis are characterized.
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Hormones and their presence in environmental
Sučková, Tereza ; Dvořáková, Petra (referee) ; Vávrová, Milada (advisor)
This thesis deals with the issue of hormones in the environment and analytical methods for the determination of hormonal substances in water and soil ecosystems. The thesis includes an overview of important hormone groups (divided into categories according to their chemical structure) and basic information about properties of chosen hormones, their sources and impacts on the environment. The next focuses upon methods of determination of hormones in soil and water ecosystems. Finally, a standard operational manual for analysis of estrogens in surface water has been created and is provided herein.
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Musk compounds in water biota
Zouhar, Libor ; Stoupalová, Michaela (referee) ; Vávrová, Milada (advisor)
Synthetic musk compounds (MUSK) or synthetic fragrances are organic substances commonly used as fragrant constituents of perfumes, detergents, cosmetics and personal care products. These compounds are discharged after use via domestic wastewater and sewage treatment plants to the aquatic environment. The result is accumulation in the environment and occurrence in a food chain especially of aquatic and marine ecosystems. Synthetic musk compounds are also found in surface water, fish tissues and also in body fluid (blood, urine, milk) and tissues of human body. Quantitative detection and studying properties of these compounds is an important activity because we have low knowledge about their fate in the environment (persistence, bioaccumulation) and toxicity. This diploma thesis is focused on three commonly used synthetic fragrances – tonalide, musk ketone and musk xylene. The base of this study was to perform a method optimisation for the determination of selected compounds in water and water biota (fish). The aim was determination of selected musk compounds in real samples (water, fish) and evaluation of the results. Pressurized solvent extraction (PSE) for fish samples and solid phase microextraction (SPME) for water samples were used for isolation of analytes from samples. The identification and quantification of analytes was carried out by high resolution gas chromatography – mass spectrometry.
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Detection methods of energetic materials
Procházka, Michal ; Diviš, Pavel (referee) ; Friedl, Zdeněk (advisor)
A research on current methods of detection of explosives and related materials was made. At first the thesis studies methods of detection and analysis of explosives including chromatographic methods (TLC, GC, HPLC, IC), mass spectrometry and its variations, ion mobility spectrometry and infra-red spectroscopy. Next the attention is placed on detection of explosives in solid phase by X-ray detection, nuclear magnetic and quadrupole resonance and thermal neutron activation. Practical applications of these methods are of great importance in this thesis as well as their usage in the counterterrorist fight.
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Possibility of determination of selected flavonoides
Smělá, Margita ; Vitoulová, Eva (referee) ; Vespalcová, Milena (advisor)
The theoretic part of the bachelor‘s thesis deals with description of selected flavonoids as apigenin, quercetin, luteolin, keampferol, rutin, myricetin and with options of their determinations. There were described typical properities and effects of several flavonoids at first. In the next part there are principles of methods, especially high-performance liquid chromatography and capillary electrophoresis. The biggest attention was made to literary survey of determination flavonoids coumpounds mentioned above, by high-performance liquid chromatography and capillary electroproresis. There were described the collection of plant material for extraction of flavonids in the practical part. The white and blue grapes were frozen by dry ice as soon as they were separated from a busch. Grapes were made in a nitrogenous atmosphere and lyophilizated after the frozen.
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Determination of propionic acid in bakery products by liquid chromatography
Benkovská, Dagmar ; Vítová, Eva (referee) ; Kučera, Pavel (advisor)
This thesis deals with the development of high performance liquid chromatography method (HPLC) for the determination of propionic acid in bakery products. This work is resulting from the requirements and conditions of Czech Agriculture and Food Inspection Authority (CAFIA) laboratory in Brno. The theoretical part of the thesis describes properties, production, metabolism, toxicity and preservative effect of propionic acid. Furthermore it is treating about HPLC, validation of some analytical method and methods of propionic acid determination. Experimental part is focused on the propionic acid determination in the major part of available products with this preservative on the Czech market. Propionic acid was extracted from the sample with water, filtered and the filtrate was analyzed directly by HPLC. Separation was performed on a XBridge C18 column (3 x 150 mm, 3,5 µm) with a mobile phase of phosphate buffer (pH adjusted to 2,8) and UV detection at 210 nm. Used method of propionic acid isolation was compared with repeated extraction method, extraction in the mobile phase solution and steam destilation both in commercial samples and in laboratory baked breads with known addition of propionic acid. HPLC with water extraction technique was evaluated as a suitable method for propionic acid determination in bakery products.
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Hodnocení kvality mléka pro výrobu sýrů
Dospivová, Kateřina
Milk can be described as a food that contains almost all the nutrients needed for life. The main component of milk is water and other components of milk include proteins, fats, carbohydrates. In smaller quantities also vitamins and minerals. With the advancement of modern technology, we are also offered new possibilities for the determination of individual parameters. These new methods are offer faster and it have more accurate results compared to the reference methods, which are for example the Kjeldahl method for protein, the Röse-Gottlieb method for fat and polarimetry for carbohydrates. Due to the deterioration in the dietary habits of an increasing proportion of the population, food fortification is being used to help maintain proper intake of essential nutrients and thus prevent various diseases. At the same time, new ways of preserving food are being developed that are more respectful of nature but also more beneficial to the consumer. These include, for example, edible packaging or treatment of raw materials other than by heat treatment.
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Metody hodnocení jakosti masných výrobků
Zedníčková, Martina
Bachelor thesis Methods of quality evaluation of meat products is focused on cooked ham and sausages. The first part is about meat and meat products in relation to the human nutrition and including both production and consumption. The next part describes meat production which is directed particularly into the current technology and innovation which are primarily focused on the production of nutritious meat products. Then it shows range of meat products in the Czech Republic. Another chapter is devoted to public notice which relates to meat products as well as changes that have occurred in this notice. The last section describes the laboratory and sensory methods used in assessing the quality of meat products.
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